By SANURA WEATHERS
6 small tarts
1 lb puff pastry, thawed
2 to 3 unripe pears, peeled with center core removed and vertically sliced ¼” thick
3 Tbsp coconut sugar, or 2 Tbsp white sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ cup almonds, finely chopped
Olive oil; as needed
A pinch of sea salt
1 tsp apricot jam
1 Tbsp maple syrup
Tonewood Maple Flakes; as needed
Whipped cream or vanilla ice cream, optional for garnish
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
Place pastry on a clean and lightly floured surface. Using a lightly floured rolling pin, spread pastry until it's a quarter-inch thick, maintaining a rectangle shape. Cut pastry into 6 squares.
Place 3 squares on each baking sheet. Layer pear slices over the pastry and maintain about a ¼" border.
Sprinkle almonds, sugar and spices on top of the pear slices. Drizzle with olive oil.
Place baking sheets in the oven to bake for about 25 to 30 minutes, or until the pastry is golden brown.
Meanwhile, mix sea salt, apricot jam and maple syrup in a small saucepan. Bring to a simmer, but don’t let it boil.
Remove pastry from the oven and using a brush, lightly drizzle pears with the maple and apricot glaze. Garnish with maple flakes.
Place tarts on a wire rack to cool. Serve hot or room temperature with whipped cream or ice cream. Enjoy.